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Below are the 13 most recent journal entries recorded in baking bread!'s LiveJournal:

Thursday, January 26th, 2012
7:01 pm
Learning how to use LJ
I wanted to join your community, I have recently joined LJ and do not really understand how to use it. I see that all my posts seem to automatically show up on your friends page taking up allot of space. That was not my intent. All I wanted to do at most was to participate on your site and to post a link to my site, which is currently oriented around making bagels. I apologize for any inconvenience this may have caused you but cannot figure out how to keep the posts I make to my journal from showing up on your friends site. Maybe you could help a newbie figure it out.
Friday, April 27th, 2007
10:17 am
So, I found a recipe for Roggenbrot but when I tried making it, the loaves refue to finish baking. They are ALWAYS nearly raw on the inside! Recently, I even baked a pair of loaves for more than twice the time I was supposed to, the outside was burning, but the inside still doughy. I then tried baking at a lower temperature, but this had no effect on the outisde or inside, I rose it a bit until it started having an effect, but then I was only 50 from the original temp, and after another doubled amount fo bake time, no good. Now just yesterday I tried a new pumpernickel recipe (which resembled that roggenbrott recipe in baking times and temperature) and it said to bake a bit then cover with foilf and finish baking, might this turn my roggendough into roggenbrott (the wordplay would have sounded better if I knew the german word for dough).
Tuesday, April 24th, 2007
5:29 pm
Hi, I'm new here, and I'll be posting this on a couple of communities, so it may be familiar to anyone who is a member of those as well, but I'm hoping someone can help me ona  couple of problems. First, I had a Japanese bread at a local festival, but the only recipes I can find online are in Japanese, but I don't know anyone who knows Japanese and auto-translations make no sense as far as the directions are concerned. I'm hoping someone knows how to make Shokupan?  Also, I was trying to grind nuts into a powder for dusting and such, but they always become more fo a paste that powde..  Would baking them help dry them out?  Does anyone have any idea how I would do that?

Current Mood: determined
Monday, March 26th, 2007
7:06 am
My first pugliese!
Thanks to Peter Reinhart's The Bread Baker's Apprentice, I'm on my way!

Don't tell Peter that I cut those lines in with a mat-cutting blade rather than a lame.

All done! Texture is a great step in the direction I'm looking for. Next time I'll try for bigger bubbles, but the flavor is fantastic--really makes you realize how much common bread recipes taste more like yeast than like wheat.
Tuesday, March 13th, 2007
8:22 pm
Help with texture?
I've had the basics of breadbaking down since I was a kid, but my technique hasn't progressed that much since then. Now that I'm addicted to my grain mill, I want to learn some new things.

My main question is how to change the texture. Whenever I make bread, it has pretty much the same texture: soft, small crumb, with a little more "oomph" depending on how much whole-grain flour I put in there. When I buy bread from a good bakery, it has that wonderful open texture and more chewiness on the inside. How do I do that? Different temp when rising? Different recipe? I know just a little bit about using biga--is that what I need? And can anyone further my knowledge of that?

Thanks for any help!
Tuesday, January 30th, 2007
8:26 pm

This month's bread! Some made only once, some made several times.
Tuesday: sourdoughs.

Sorry if you're in my flist and getting this twice.
7:49 pm
i've been baking bread, on and off, for years.  the flavor and texture are pretty much the way i want them, but the crust is a little, well.....crusty for my taste.  just the top crust.  i used to be able to soften it up a bit by brushing melted butter on top of the loaves while they were still hot from the oven.  that doesn't seem to be helping lately, though.

what other things could i try in order to make the top crust a little softer?
Monday, October 23rd, 2006
5:23 pm
Ceramic 'Baskets' aka "Clotchets"
Made a ceramic 'basket' for bread at ceramic sculpture studio job. The loaf is actually baked in the ceramic. This one I put into a stone-based deck oven and turned over about half way through the bake to get some colour variation on top. Love some feedback...
ClotchetCollapse )
Wednesday, April 12th, 2006
10:04 pm
dinner roll recipes?
i would like to bring some good dinner rolls to dinner on easter sunday. does anyone have any recipes they wouldn't mind sharing? i'd rather get a suggestion here then randomly pick a recipe off the internet. thanks!!!!!
Sunday, April 2nd, 2006
8:22 pm
Today in class :

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pepper brioche dough
Saturday, March 25th, 2006
2:35 pm
Challah recipe (involved but delicious)
This is probably the most involved challah recipe I've ever found, at least in terms of time, but it's also the one that's worked the best. I got this one from a chef-in-training friend, who got it from a culinary book that I can't remember the title of (it was only mentioned in passing), but there are much simpler ones out there if you do a quick Google search, I'm sure.

Ingredients:Collapse )
Instructions:Collapse )
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12:47 pm
Garden Herb Loaf
I'm so glad this community has gotten off to such a great start!

Here is my favorite bread recipe of all time. I sold this for a little bit and people loved it; usually I have to make about three loaves if I want to have any for more than a day because my family eats an entire loaf within four hours of it having come out. I was considering making this my "secret recipe," but since you can find it on the internet if you look hard enough I figure why bother?

Garden Herb BreadCollapse )
3:03 pm
Baking bread in an oven
I've been baking cupcakes, cakes, pies and cookie's for years and now I want to try baking bread. But I don't have a breadbaking oven.
The recepies I found on dutch sites all need a breakbaking oven. And American /Canadian sites have difrent mesurements and since I don't heva any experience baking break I want a good basic recepie to which I can add diffrent ingrediants like tomato's. Does anyone have a basic recepie for bread in a regular oven??
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